Squash samosas
24 samosas
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | All-purpose flour |
| ½ | cup | Wholewheat flour |
| 2 | eaches | Jalapeno chiles, seeded & coarsely chopped |
| ¼ | teaspoon | Salt |
| ½ | cup | Oil |
| Water, as necessary | ||
| 2½ | cup | Winter squash, cooked & pureed |
| 2 | teaspoons | Oil |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | White pepper |
| 2 | eaches | Jalapeno chiles, minced |
| Salt, to taste | ||
| ⅓ | cup | Coconut, shredded |
Directions
PASTRY
FILLING
PASTRY: Combine all dry ingredients in a bowl. Add oil & slowly drizzle in water until the dough forms a ball. Knead until very soft & pliable. Wrap in a damp towel & let rest for 2 hours or so.
FILLING: Heat oil in a skillet, add the pureed squash & saute, stirring frequently, for 15 minutes. Stir in the remaining ingredients. REmove from heat & let cool.
TO ASSEMBLE: Divide dough into 12 equal balls. Roll each ball into a circle, very thinly, & slice in half. Keep covered with a damp towel until ready to use, otherwise the pastry will dry out too much & you will not be able to use it. Place a portion of filling on one half of the semi-circle. Dampen the edges with some water & seal. Set each samosa aside until ready to cook.
TO COOK: Either, preheat the oven to 350F, place samosas on an ungreased cookie sheet & bake for 20 minutes. Or, deep-fry for 7 minutes or until browned. Drain on paper towels & serve immediately with good chutnies. Or let go cold & freeze. Reheat in a 350F oven.
NOTE: Baked samosas have a harder & more crunchy pastry. Deep-fried & I find that they retain too much fat. Try whichever way you find you prefer.
Recipe by Mark Satterly
Submitted By MARK SATTERLY On 06-14-95